Growing up as one of four children in Glasco, NY, Anthony Sasso was always surrounded by art, music, and creativity. After graduating from the Institute of Culinary Education in New York, Sasso’s culinary career began with stints at Union Pacific and Bobby Flay’s Bolo. Soon thereafter, he found his way to a small corner spot on 17th and Irving: Andy Nusser’s Casa Mono. Soon after, Sasso moved to the Costa Brava to live with his extended family and work at the renowned coastal marisqueria “El Hogar Gallego,” which is run by the legendary Guillo family.
When Sasso returned to the States, he was promoted to Head Chef at Casa Mono, and later began an apprenticeship at Fleisher’s Butcher Shop where he learned to break down whole animals. In 2008, Sasso became one of the youngest chefs to be recognized by the Michelin Guide, obtaining his first of eight consecutive Michelin stars for Casa Mono. Sasso has been featured in the New York Times, New York Post, Edible Manhattan and has cooked at the James Beard House. He joined La Sirena in January 2017 as Executive Chef.